sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Balti Gosht

Balti gosht
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Turkey Cutlets - Indian style

Turkey Cutlets - Indian Style

These are very healthy and easy to make. They can also be made with Beef or mutton....

Pudding of Dulya

Pudding Of Dulya

How to makePudding of Dulya?How to cookPudding of Dulya?Learn the recipePudding of Dulya...


Nawabi Biryani

How to makeNAWABI BIRYANI?How to cookNAWABI BIRYANI?Learn the recipeNAWABI BIRYANIby vah...

karahi chicken

Karahi Chicken

indian style chicken curry wich is very simple to make nd very tastey with pulao,ghee ric...



How to makeMaghaz?How to cookMaghaz?Learn the recipeMaghazby vahchef.For all recipes vis...

Balti Gosht Recipe, How To Make Balti Gosht Recipe

How to makeBalti gosht?How to cookBalti gosht?Learn the recipeBalti goshtby vahchef.For all recipes visit

About Recipe

How to make Balti gosht

(89 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Balti gosht
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 17, 2016

Ingredients used in Balti gosht
• Cinnamon stick - 1 piece.
• Big black cardamoms - 6 numbers.
• Garlic - 4 clove.
• Fresh cilantro - 1 tablespoons.
• Fresh hot peppers - 4 numbers.
• Red bell pepper - 1/2 teaspoons.
• Tomatoes - 4 numbers.
• Onion - 1 numbers.
• Lamb leg - 1 1/2 pound.
• Cloves - 6 numbers.
• Cumin seeds - 1 teaspoons.
• Salt - 1 teaspoons.
• Water - 1 1/2 cup.
• Cooking oil - 4 tablespoons.

1) Wash the lamb well, then place it in a lidded casserole or saucepan with about 1 frac12; cups of water. Add the garlic, salt, and spices to it.
2) Either place in a preheated oven at 375 degrees F or on the stove, and cook, covered, until just tender (about 45 minutes). Keep checking from time to time, then remove from heat, and let it stand in its steam with the lid still on, for about 20 minutes or so.
3) Meanwhile, heat the oil in large karahi or pan, fry the onions until golden brown, then add the red peppers, hot peppers, and tomatoes. Cook until it is nearly dry (about 10 minutes on low heat).
4) Then add the drained meat to the karahi or pan, with a little of the liquid. Stir-fry until it becomes quite dry. Add in the cumin seeds and the fresh cilantro/coriander leaves about 5 minutes before it is ready.


Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter